Sous Vide

I have had an Anova Precision Cooker for a few months now, and I have fallen in love with foods cooked sous vide. The texture achieved, simplicity and reliability have made it a fantastic addition to my kitchen which I love to experiment with.

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My Anova 2 & setup, pictured cooking side ribs at 67.5 degrees for 24 hours. Spoiler: They were delicious.

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